I need to make a cake next week for my Hubby's b-day. I want to make some of the decorations out of fondant, but most of the cake will be BC. I was wondering how can I make the decorations ahead of time and have them stay soft, I do not want them to dry out and be hard on my cake. If i put them in a sealed zip bag in then frig will that help? Would I need to wrap them in plastic wrap lightly oiled? They will be made with the MMF.
Hi, what sort of decorations are you going to use? If they are circles and stripes, I wouldn't do it ahead of time. I will cut them out when I am ready to decorate and attach them straight away.
I only make decorations ahead, are the ones that needs to be dried and would make them with gumpaste or 50/50. And I don't think fondant cutouts in the fridge is a good idea. It will go all sticky!
Have made mmf decoration a week ahead of time. I layer them with wax paper in a air tight container. Stays fresh, no need to fridge, there is nothing in mmf to spoil.
I put mine in an air tight container too. Do not put them in the fridge. I don't like using a bag because the bag can leave impressions on your designs; PP's recommendation to put them on wax paper (parchment works great too) is important, to keep them from sticking to the bottom of your container. I sometimes even sprinkle a little cornstarch on the paper first.
Couple other questions about fondant.
I keep seeing Buddy Valastro use a speam machine to give shine to his cakes. I had that happen once involuntarily to a fondant covered cake that was set up outside on a very humid florida day. We cut it shortly thereafter so I could not get my following questions answered.
Does the cake stay shiny and/or sticky? How long does it normally take to dry?
Don't know how long it takes to dry, and havne't tried it but from what I've read, it doesn't stay sticky, the shine happens because the heat from the steam causes the sugar to caramelise a little, giving the shine. Can also use cooking spray. HTH. Oh, and in recipes, there is a recipe for edible varnish. On here, CC recipes.
For my last cake I lightly brushed water on the areas I wanted to be shiny (I am sure that the point of steam is to eliminate the risk of brush strokes and to minimize how much water actually goes on) and it stayed shiny for at least 24 hours. Possibly longer but by then the cake was eaten
Thanks, I think the wax paper and air tight container will be good. I too one day want to try heating up my fondant for shine. If not mistaken I saw Duff on Ace of Cakes use a blow dryer for heaing it and getting it shiny.
thanks to you all, my fondant pizza toppings have been kept nice and soft in the air tight container.